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Learn How to Make Homemade Ice Cream for National Ice Cream Month!

Here’s some sweet information for all you US residents: This month is National Ice Cream Month!

In 1984, former president, Ronald Regan, declared July to be National Ice Cream Month and the third Sunday (which was yesterday) as National Ice Cream Day. Why? Apparently, he wanted to give proper recognition to the popularity of ice cream in the states (about 90% of the US population eats ice cream) and even announced that both occasions (the month and the day) should be celebrated with “ceremonies and activities”.

Although we can’t celebrate the day (since it already happened), we can still celebrate the rest of the month and to give you something to do, here are 3 classic (without an ice cream maker) recipes for making homemade ice cream, for the most popular flavors: Vanilla, Chocolate, and Strawberry.

Recipe Instructions:
1. Pour the milk into the saucepan and bring it slowly up to a boiling point but do NOT let it boil.
2. Add the vanilla pod to the saucepan and leave it to infuse for approximately 20 minutes.
3. While you are waiting for the infusing to complete, Mix the egg yolks and sugar in the mixing bowl until thick.
4. Carefully remove the vanilla pod from the saucepan and scrape the seeds into the milk.
5. Pour the milk mixture into the egg yolks and sugar mixture while stirring.
6. Pour the combined mixture back into the saucepan and heat gently; stirring until the custard thickens.
7. When you see a film covering the back of your spoon, remove the saucepan from the heat and let it cool.
8. Once the custard is cold, stir in the heavy cream.
9. Transfer this mixture to the large, wide bowl and place the bowl in the fridge for a maximum time of 2 hours. (You’ll want to check on the mixture after 1 hour).
10. Then, take the bowl out of the fridge and put it into the freezer for 30 minutes.
11. After the 30 minutes have passed, you’ll want to check how much of the mixture has frozen thus far. It should have just started to freeze at the edges but not fully through the middle yet.
12. Remove the bowl from the freezer and beat the mixture until it’s creamy again.
13. Put it back into the freezer for another 30 minutes. Then, remove it again and beat it with a whisk.
14. Place it back in the freezer one last time for 30 minutes, and then beat it again.
15. Finally, you can place the mixture in the freezer until it’s ready to eat (which will be at least 30 minutes or more).

Recipe Instructions:
1. Mix the egg yolks and sugar in the mixing bowl until thick.
2. Pour the milk into the saucepan and bring it slowly up to a boiling point but do NOT let it boil.
3. Pour the milk into the egg yolks and sugar mixture while stirring.
4. Pour the combined mixture back into the saucepan and heat gently; stirring until the custard thickens.
5. When you see a film covering the back of your spoon, remove the saucepan from the heat.
6. Now, you’ll want to add the pieces of chocolate. Stir the chocolate into the mix, allowing it to melt and simply let it cool.
7. Then, you’ll want to chill the custard further to make it really cold.
8. Once the custard is cold, mix until it seems slushy.
9. Add the (whipped) cream, making sure to mix everything really well.
10. Transfer this mixture to the large, wide bowl and place the bowl in the fridge for a maximum time of 2 hours. (You’ll want to check on the mixture after 1 hour).
11. Then, take the bowl out of the fridge and put it into the freezer for 30 minutes.
12. After the 30 minutes have passed, you’ll want to check how much of the mixture has frozen thus far. It should have just started to freeze at the edges but not fully through the middle yet.
13. Remove the bowl from the freezer and beat the mixture until it’s creamy again.
14. Put it back into the freezer for another 30 minutes. Then, remove it again and beat it with a whisk.
15. Place it back in the freezer one last time for 30 minutes, and then beat it again.
16. Finally, you can place the mixture in the freezer until it’s ready to eat (which will be at least 30 minutes or more).

Recipe Instructions:
1. Mash the strawberries and mix them with half the sugar (2 oz or 50 g) in a bowl. Put this mixture in the fridge.
2. In the saucepan, mix the egg yolks, milk, salt, and the remaining sugar. Place over medium heat and stir until it reaches the boiling point, but do NOT let the mixture boil.
3. Transfer the saucepan mixture to the chilled bowl to cool.
4. Once cool, place the bowl in the fridge for up to 3 hours. You will need to stir the mixture from time to time.
5. When the mixture has cooled, add the cream, vanilla essence and strawberry mixture (from Step 1).
6. Transfer this mixture to the large, wide bowl and place the bowl in the fridge for a maximum time of 2 hours. (You’ll want to check on the mixture after 1 hour).
7. Then, take the bowl out of the fridge and put it into the freezer for 30 minutes.
8. After the 30 minutes have passed, you’ll want to check how much of the mixture has frozen thus far. It should have just started to freeze at the edges but not fully through the middle yet.
9. Remove the bowl from the freezer and beat the mixture until it’s creamy again.
10. Put it back into the freezer for another 30 minutes. Then, remove it again and beat it with a whisk.
11. Place it back in the freezer one last time for 30 minutes, and then beat it again.
12. Finally, you can place the mixture in the freezer until it’s ready to eat (which will be at least 30 minutes or more).

For more ice cream recipes, including homemade (with or without a mixer), sorbets, and gelatos, check out Ice-Cream-Recipes.com!

I started writing for GF in 2009. After writing over a thousand articles and a bit of a hiatus, I'm back! When I'm not writing, you can find me out for a walk, working in my garden, or making a variety of green crafts.

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